Provencal Soupe au Pistou Recipe - Los Angeles Times

Name: Provencal Soupe au Pistou Recipe - Los Angeles Times
Ingredients: 2 to 4 large cloves garlic; 2 cups tightly packed fresh basil leaves; Salt; 1/3 to 1/2 cup extra-virgin olive oil, as needed; 1 small tomato, peeled, seeded and chopped, optional; 1 cup freshly grated Parmesan, or a mixture of Gruyere and Parmesan; 1 cup white beans, soaked 6 hours or overnight in 1 quart water, then drained; 4 quarts water, divided; 1 large onion, chopped; 6 to 8 large cloves garlic, minced or pressed, divided; A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf, wrapped in cheesecloth and tied with string; 1/2 pound green beans or 1/4 pound green beans and 1/4 pound yellow wax beans, trimmed and broken into 1-inch pieces (about 2 cups), divided; 2 zucchini (about 1/2 pound), diced, divided; 1 pound fresh cranberry beans, shelled; 2 large carrots, chopped; 2 stalks celery, chopped; 2 leeks, white and light green parts only, cleaned and sliced; 2 turnips, peeled and diced; 1 pound boiling potatoes, diced; 1 pound tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can, with liquid; 1/2 cup pasta, such as macaroni or small shells; Freshly ground pepper; 1/2 cup grated Parmesan or Gruyere, for sprinkling

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I have never met a Mediterranean home cook who did not impress me with her soups.When I lived in France, I spent a fair amount of time at Domaine Tempier, a winery in Bandol that is famous for its...

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Ingredients

2 to 4 large cloves garlic
2 cups tightly packed fresh basil leaves
Salt
1/3 to 1/2 cup extra-virgin olive oil, as needed
1 small tomato, peeled, seeded and chopped, optional
1 cup freshly grated Parmesan, or a mixture of Gruyere and Parmesan
1 cup white beans, soaked 6 hours or overnight in 1 quart water, then drained
4 quarts water, divided
1 large onion, chopped
6 to 8 large cloves garlic, minced or pressed, divided
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf, wrapped in cheesecloth and tied with string
1/2 pound green beans or 1/4 pound green beans and 1/4 pound yellow wax beans, trimmed and broken into 1-inch pieces (about 2 cups), divided
2 zucchini (about 1/2 pound), diced, divided
1 pound fresh cranberry beans, shelled
2 large carrots, chopped
2 stalks celery, chopped
2 leeks, white and light green parts only, cleaned and sliced
2 turnips, peeled and diced
1 pound boiling potatoes, diced
1 pound tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can, with liquid
1/2 cup pasta, such as macaroni or small shells
Freshly ground pepper
1/2 cup grated Parmesan or Gruyere, for sprinkling